Peanut Pakoda, Shingdana Bhajiya
by Tarla Dalal
Added to 88 cookbooks
This recipe has been viewed 17015 times
Hot, crunchy, spicy pakodas perfect for the monsoon! The Peanut Pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour.
Served with sweet chutney and green chutney, these Peanut Pakodas are like a dream come true, and the only reaction you can expect from your family and friends is: “More, Please!”
Serve with a cup of Elaichi Tea or coffee .
- Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
- Heat the oil in a deep non-stick pan, drop small spoonfuls of batter in the oil, few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney and sweet chutney.
Nutrient values (Abbrv) per serving
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